Moroccan Spiced Grilled Pork Tenderloin Kebabs
For the pork kebabs:
- 1 pound of pork loin or pork tenderloin cut into 1 inch cubes
- 2 green bell peppers
- 2 red bell peppers
- 1 red onion
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 tablespoon of shelled pistachios roughly chopped
- Olive oil
- Kosher salt
For the glaze:
- ¼ cup pomegranate molasses
- Juice of half a lime
- 1 teaspoon sriracha or hot sauce
For the yogurt sauce:
- ½ cup Greek style yogurt
- Zest of half a lemon
- Juice of half a lemon
- 1 clove of garlic finely grated
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh mint finely chopped
- ¼ teaspoon kosher salt
For the pork kebabs, cut one red and one green pepper into 1 inch squares to match the size of the pork cubes. Do the same thing with the red onion. Form the kebabs by alternating some pork and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.
Make the Moroccan spice rub by combining the smoked paprika and next 4 ingredients in a small bowl. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 20 minutes so the pork can come to room temperature and the marinade can infuse flavor.
Meanwhile, make yogurt sauce by combining all of the ingredients in a small bowl and mix well. Check for seasoning, you may need a little more lemon juice. Yogurt sauce can be made hours ahead of time and kept in the fridge.
Pre-heat a cast iron grill pan or grill to medium-high heat. Place the pork kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the pomegranate glaze by combining the molasses, lime juice, and hot sauce in a small bowl, mix well. During the last 3 minutes of cooking, use a brush or spoon to spread the glaze all over the kebabs.
Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped mint, and some lemon zest. Enjoy!
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